Hi, I have just a couple of questions about these. I have the large
round 15" Pampered Chef Stone.

I've read it recommended here once that many will first preheat their
Stones, and then slip their pizza onto the stone by using perhaps a
sheet of Parchment Paper.

Well, my question is, how does one make a large Pizza on Parchment
Paper, and then gets the entire pizza onto the Stone?

Does one then need a Pizza Slip? I would assume if one then has to
resort to a slip, one would probably not need Parchment Paper?
(Or am I missing something?)

Sure, I would assume slipping tiny 7" pizzas wouldn't be a problem, but
what about a full 15" Diameter crust with the works on it, the exact
same size as the Stone?

Also, being placed-made on Parchment Paper, and then left on the
Parchment Paper, which will now be in between the Crust, and Stone while
baking, wouldn't the benefit of using a Stone now be lost?

Thanks in advance, Mark